Grilled Halibut with Cumin and Lime
Use any firm white fish in this recipe for Grilled Halibut with Cumin and Lime, and if you have leftover fish, use it to make fish tacos! This tasty recipe is low-carb, gluten-free, South Beach Diet Phase One, and can be Whole 30 or Paleo if you omit the Worcestershire sauce.
Imagine you’re sitting on the top deck of a houseboat looking out at the beautiful scenery of Utah’s gorgeous Lake Powell
while you’re eating a wonderful dinner featuring this Grilled Halibut with Cumin and Lime
. That’s the memory I had when I sat on my deck eating this a few days ago. The marinade is perfect for halibut, but you can use any kind of mild white fish that’s firm enough to stay together on the grill. And the leftover fish is perfect for making fish tacos (if you have any leftovers!)
I do want to say just a bit about marinating fish before you grill it. Often meats are marinated to tenderize, but when you’re marinating fish it’s just to add flavor, so don’t marinate the fish too long. That’s especially important with a marinade that has lime or lemon juice because the marinade will start to “cook” the fish. Because they’re used for short marinating times, fish marinades are often stronger than those designed for beef, pork, or chicken, but you can reduce the spices in this a little if it seems like too much for you. I’m a huge fan of cumin, so I used the whole 2 teaspoons of cumin, and really loved that flavor.
Zest the skin of one small lime. You can use a fine cheese grater to do this if you don’t have a microplane grater like this, but this is one of my favorite kitchen tools.
Mix together the lime juice, peanut or canola oil, Worcestershire sauce, onion powder or grated onion, garlic puree, ground cumin, lime zest, and black pepper to make the marinade.
Put the fish pieces into a Ziploc bag or a flat plastic container with a tight-fitting lid, pour in the marinade, and let it marinate in the fridge for 2-4 hours (but not much longer than that.)
Oil the grill and preheat to medium high. If you want nice diagonal marks, lay the fish at an angle to the grill grates. (I can’t seem to quite get the white balance right on these grill shots taken under the covered part of my deck. Photographers, feel free to chime in with suggestions!)
Then as soon as you see grill marks have formed (I lift up the edge and check) rotate the fish so it’s going the opposite way. For a nice hot grill, the grill marks take about 3 minutes each way, for a total of 6 minutes cooking on the first side.
Then turn the fish over carefully and cook on the second side until the fish feels firm (but not hard) to the touch. Total cooking time for grilled fish is about 10 minutes per inch of thickness. This was perfectly done in 10 minutes. Serve hot, with extra cut limes to squeeze on if desired.
Grilled Halibut with Cumin and Lime
(Makes enough marinade for 3-4 halibut pieces; I made this recipe for years at Lake Powell but I can’t remember if I created the recipe or found it in a cookbook somewhere.)
3-4 halibut steaks or filets
1/4 cup fresh lime juice
1/4 cup oil of your choice
2 T Worcestershire sauce
2 tsp. onion powder or 2 T grated fresh onion
1 tsp. garlic puree or minced fresh garlic
1-2 tsp. ground cumin (I used 2 tsp. but if you don’t love cumin you might want less)
zest from one small lime (at least 1 tsp. grated lime rind)
1/2 tsp. coarse ground black pepper
fresh cut limes for squeezing on cooked fish (optional)
Zest the lime, using a mircroplane grater or the finest side of a cheese grater. Mix marinade ingredients. Place fish in single layer in a Ziploc bag or a flat plastic container with a snap-tight lid and marinate 2-4 hours in refrigerator. (Don’t marinate too long or the lime juice will start to “cook” the fish.)
When you’re ready to grill, take the fish out of the refrigerator and let it come to room temperature. Oil the grill grates (I use a paper towel with some oil poured on.) Preheat grill to medium hot. (You can only hold your hand there for a couple of seconds at that heat.)
If you’re going for diagonal grill marks, lay the fish on the hot grill at an angle to the grill grates and cook until grill marks appear on the first side. (I usually lift up one piece of fish and check.) When you see the grill marks (about 3 minutes) rotate the fish in the other direction and cook until you see the second set of grill marks appear. Then use a large turner to carefully turn fish to the second side and cook until it’s just firm (not hard) to the touch. As a general rule, grilled fish takes about 10 minutes per inch of thickness. I cooked the fish in these photos for a total of 10 minutes and it was perfect.
Serve hot, with fresh cut limes to squeeze on the fish if desired.
I’ve made this mostly with halibut but any kind of mild white fish which is substantial enough to hold up on the grill would work here.
South Beach Diet / Low-Carb Diet Suggestions:
Grilled fish like this is not only delicious, it’s perfect for any phase of the South Beach Diet, or other low-carb diet plans. If you omit the Worcestershire Sauce this can also be Paleo or Whole 30.
Find More Recipes Like This One:
I chose the South Beach Diet to manage my weight partly so I wouldn’t have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count
, which will calculate it for you. Or if you’re a member of Yummly
, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Delicious Grilled Fish:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Grilled Garlic Basil Halibut from Kalyn’s Kitchen
Grilled Red Snapper from White on Rice Couple
Herb Encrusted Grilled Salmon from Kalyn’s Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)